Roasted Veggies with Anchovy & Tahini Crema

Roasted brussels sprouts, bok choy and garlic taste absolutely stunning with a crema made from tahini, anchovies, lemon and honey.


How much do we love roasted veggies? A looooot, let me tell you. Here I’ve roasted bok choy, brussels sprouts and garlic, which is delicious in itself, but the kicker? The Anchovy & Tahini Crema to drizzle all over it! Veggies will come and go, but this crema is not going anywhere. A little stroke of genius that brightened my day. I was making a tahini dressing for the veggies and I suddenly thought, hmmm, I wonder how it would taste if I blended some anchovies into this? Frickin’ amazing is the answer! This is creamy, salty, with a lovely tanginess from lemon juice and a touch of sweetness from some honey… I am in love!

I’m already planning to roast the slightly squishy red and yellow peppers in the back of my fridge tomorrow and there is some leftover roast chicken in there as well that is begging for the anchovy and tahini treatment. In fact, I can’t really think of any veggie or protein that I wouldn’t slather this on.

Give it a try, I swear you won’t regret it!


xoxo Donata




Ingredients

Serves 1-2, can easily be doubled


150 g washed, trimmed brussels sprouts

150 g washed, trimmed bok choy

6 cloves garlic, peeled and smashed with the flat side of a wide knife

Extra virgin olive oil

Flaky sea salt

Freshly ground black pepper

1/2 tbsp toasted white sesame seeds

1/2 tbsp toasted black sesame seeds


Crema


2 tbsp tahini

4 tablespoons lemon juice

1 tbsp extra virgin olive oil

2 1/2 tsp runny honey

1 tsp kosher salt (about 3/4 tsp regular salt)

1 oz (30g) drained anchovies

1 tbsp water

Preparation


Preheat oven to 395 F (200 C).

Cut the brussels sprouts and bok choy in half. Spread out on a large sheet pan together with the garlic cloves. Drizzle olive oil liberally all over. Toss really gently with your hands to make sure everything is well coated and spread out again evenly. Sprinkle with sea salt, about two teaspoons. Grind black pepper over everything.

Roast the veggies for 20-25 minutes until they’re tender and dark golden.

In the meantime you can prepare the crema. In a small food processor or in a deep bowl with an immersion blender, mix together all the ingredients for the crema until smooth and creamy.

When the veggies are ready, remove from the oven.

Drizzle with the crema, sprinkle the mixed sesame seeds over everything and serve immediately.




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